SUB) 무반죽 치아바타 만들기 : No kneading Ciabatta [우미스베이킹:그녀의베이킹]

@johnk8174 4 years ago

Timings (about 3:15 total): Combine ingredients wait 45 min fold wait 30 min fold wait 30 min fold wait 40 min Remove from container, flour top, shape into 4 loaves, transfer to canvas wait 30 min transfer to peel bake 18 min at 430 F

@fluffypancakes899 2 years ago

The wait is worth it, I tell you folks! I couldn’t sleep one night and I decided to make this and let me tell you, the ciabatta came out soft with a nice thin crust and a nice flavor as well. It was chef’s kiss damn good. I almost finished eating the first loaf myself haha. In the morning, I made the second loaf into a sandwich with bacon, fried eggs, cheese, and tomato (ingredients I have available) and my family loved it. Thank you for this recipe! This is the kind of bread that I’d slather some butter or cream cheese on and it will still be damn delicious.

@user-rk9cu2hv2y 3 years ago

omg 세상에! 방금 집에서 만들어 먹었어요 ㅜㅜ 엄청 쉽고 간단한 방법으로 구수한 치아바타를 만들다니....!저는 캔버스천이 없어서 종이호일을 길게 잘라 칸칸이 살짝 반죽모양대로 접어서 모양잡고 키친크로스로 덮어주었어요. 캔버스천없으신분들 참고하셔용!!

@user-er1fk5kl9o 3 years ago

45분 -> 접기 -> 30분 -> 접기 -> 30분 -> 접기 -> 40분 하고난 후 4:48 -> 220도에 18분

@jjoc2072 3 years ago

25도 물 288 이스트 2 올리브유 38 강력분 385 소금7 넣어 반죽 45분 휴지 +폴딩 30분 휴지 +폴딩(손에 물묻혀서) 30분 휴지+폴딩 40분 휴지 +덧가루 묻히고 용기 뒤집어서 때어낸 반죽 4등분 천에 얹어서 발효 30분 220도 18분

@eng.knowledgeseeker 4 years ago

So u took care of the dough like a baby 👶 Thats why the result was amazing

@raindance1414 3 years ago

동영상 그대로만 따라해서 처음으로 통통하고 겉 바삭 속 촉촉한 치아바타 성공했어요!! 컨테이너를 이용한 방법도 너무 brilliant 👍🏻 Thank you so much!!

@haechi_noona2224 3 years ago

오늘 우미스님 레시피로 만들었습니다!!! 동일한 결과물 얻었어요. 문 한 번 열 때 마다 100도 가까이 오븐 온도 떨어지는 문제가 최대 난관이었는데 철판 두 개 깔도 무쇠팬도 아래 하나 두고 최대한 열 가두는 데 애썼더니 성공했어요!!! 겉바속쫄깃한 최애빵 홈베이킹 성공해서 너무 즐겁네용!!!! ㅎㅎㅎㅎ 좋은 영상 감사해요!

@shawak 4 years ago

Hi, I want to thank you very very much, your recipe and method is so perfect, I have in the last week made this bread 4 times, and each time, its come out perfect.

@mavery81230 4 years ago

If you are using instant dry yeast, rather than active dry yeast, you'll get better results if you make a sponge by putting the water in the container, adding the water, adding 100 grams of flour, then adding the instant dry yeast and letting it work for about 15 minutes before adding the oil, the rest of the flour and the salt. Instant dry yeast would rather not be put in plain water, it is live and wants something to eat once it is hydrated. The sponge helps activate the yeast and gives you a better rise and flavor.

@Ular2 3 years ago

Большое спасибо! Очень удачный рецепт! Получается великолепно!

@hot27ful 3 years ago

Proofing 4x : 45, 30, 30, 40 minutes then shaping and proofing again 30 minutes.. 240 celcius 18 minutes

@mhsun9195 5 years ago

치아바타 반죽은 물이 많아서 질척;; 안만들려고 했는데, 이 레시피로 성공했어요! 사먹는거보다 더 맛있었어요!

@sn1190 4 years ago

Thank you very much for everything! I’ve tried it and I got very good results! 😀 It’s about 3.5 hours including preparation, therefore I advice to start early in the morning if you want it for lunch!

@ML-qk2iy 4 years ago

I followed the recipe - and it worked. After trying tens of recipes, finally my bread is as it should be - airy, fluffy, with a thin crust and what’s most important tasty. Thanks for the recipe.